Gingerbread cookies – chewy, soft and delicious

It’s time for the good old gingerbread cookies! it’s not Christmas without gingerbread cookies, right?
This recipe has worked for me over the years and I can guarantee you that you will love it!

Happy Holidays!

Christmas gingerbread cookies

Christmas gingerbread cookies Christmas gingerbread cookies Christmas gingerbread cookies Christmas gingerbread cookies Christmas gingerbread cookies Christmas gingerbread cookies Christmas gingerbread cookies Christmas gingerbread cookies Christmas gingerbread cookies Christmas gingerbread cookies Christmas gingerbread cookies Christmas gingerbread cookies Christmas gingerbread cookies

Ingredients (makes about 25 medium size cookies):
90 (3,5 oz) grams butter, slightly softened
80 grams (3 oz) Muscovado sugar
100 grams (3,5 oz) honey (or maple syrup/melassa)
170 grams (6 oz) flour
1/4 tea spoon baking powder
1/3 tea spoon salt
1 table spoon ground cinnamon
1/2 table ground ginger
1/4 tea spoon ground cloves

In a small bowl heat together honey and muscovado (or melassa/maple syrup if using) until sugar dissolves. Let it cool to room temperature.

In a large bowl beat butter until fluffy. Add honey and sugar mixture and beat for another minute to combine. Set aside.
In another bowl combine all dry ingredients: flour, baking powder, salt, cinnamon, ginger, and cloves. Add the flour mixture to the wet ingredients and mix with a rubber spatula to form a dough. Dough will be a bit sticky and soft, but it will hardens after chilled in the fridge.
Shape dough into a disk and wrap in plastic wrap. Put in the fridge for about 1 hour or in the freezer for 30 minutes.
Preheat the oven to 180 C (350°F), fan-forced and line your cookie sheet with parchment paper.
Once the dough is firm, remove it from the fridge/freezer, place on a kneading board or your counter top, sprinkle some flour on and roll to 5-7 mm. thickness (1/4th inch). If your dough starts breaking, just knead with your heads and then roll out.
Cut out the dough with your cookie cutters and place the cookies on the lined baking sheet. leave enough room between the cookies, cause they will expand from the baking.
Place the tray in the fridge for about 15 minutes, so cookies firm up again – this is important step in order for your cookies to remain their shape during the baking.
Bake the cookies for 9 minutes.
At first the cookies may seem a bit too soft but keep in mind that they will firm up as they cool, so make sure to not over-bake them, or they will turn too hard.

Decorate as you like!

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3 thoughts on “Gingerbread cookies – chewy, soft and delicious

  1. Pingback: Gingerbread cookies with fondant decoration | Vessy's day

  2. Здравейте, Веси,

    направих тази рецепта, търся я от дълго време, в момента сладките изстиват, а къщата ухае невероятно. Единствено ме притеснява, че захарта не е разтопена и се виждат кристалчетата. Дали имате идея как да се оправи този проблем?

    Поздрави за чудесния блог

    • Здравей Анета! Радвам се, че си се доверила на моята рецепта и се надявам кукитата не само да ухаят добре а и да са били вкусни :) Честно казано при мен захарта се разтопи. Аз лично купувам кафява захар в правоъгълна кутия – води се фина. Не е като пудра, но определено е по-фина от стандартната. Другия път ще тествам със стандартна на кристали за да видя дали ще ми се получи добре също. Варианта който си мисля е да се пече на малко по-висока температура, но по-малко време.
      Съжалявам, че така се е получило. Пиши да кажеш дали са ви харесали на вкус :)

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